Prep 10 mins
Cook 30 mins
This is a plain, kid-friendly adaptation of a recipe in The Ultimate Rice Cooker Cookbook by Beth Hensperger and Julie Kaufmann. The cookbook version called for lovely additions like orange zest, olives, parsley and mushrooms but kidlets tend to pick those things out.
- 1 tablespoon olive oil
- 1 medium shallot, minced (or 1/2 of a small onion)
- 1 cup israeli couscous
- 2 cups chicken broth
- 1⁄2 teaspoon salt (optional, add if broth is unsalted)
- Place olive oil and shallot in rice cooker bowl. Set rice cooker to Cook. Stir a few times until shallot is softened.
- Add couscous and cook for a few minutes until it is lightly toasted and coated with oil.
- Add chicken broth and salt if using. Close the cover and set for regular cycle.
- Serve when rice cooker cycle is finished. It can be garnished as described above or served plain.
Delicious! I left out the shallot/onion because of allergies. So simple to make. I made some skillet corn, and sauteed up some chicken breasts that I had marinated in white wine, lemon juice, and parsley, then cut up the chicken, and added the chicken and corn to the cooked couscous. Yummy!! Definitely a keeper.
Maybe this recipe is rice-cooker dependent, but this did not work at all for us. We used Bob's Red Mill Pearl Couscous and after following the recipe we had a sticky mass of mushy, overcooked pasta, completely inedible. Maybe it would have been better with less water?